Name: Salted Caramel Pumpkin Cheesecake Recipe – The Ultimate Fall Dessert
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup melted butter; 3 (8 oz) packages cream cheese, softened; 1 cup pumpkin purée; 3/4 cup brown sugar; 1/4 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves; 1/4 tsp salt; 1/2 cup salted caramel sauce (store-bought or homemade); Sea salt flakes, for garnish; Whipped cream (optional)

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter

Filling:

3 (8 oz) packages cream cheese, softened
1 cup pumpkin purée
3/4 cup brown sugar
1/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt

Topping:

1/2 cup salted caramel sauce (store-bought or homemade)
Sea salt flakes, for garnish
Whipped cream (optional)

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form the crust.
In a large bowl, beat cream cheese until smooth. Add pumpkin, brown sugar, granulated sugar, eggs, vanilla, cinnamon, nutmeg, cloves, and salt. Mix until creamy.
Pour filling over the crust. Smooth the top.
Bake for 55–65 minutes, until center is almost set (slightly jiggly).
Turn off oven, crack door, and let cheesecake cool inside for 1 hour to prevent cracking.
Refrigerate at least 4 hours or overnight.

Before serving, drizzle with salted caramel sauce, sprinkle with sea salt flakes, and top with whipped cream if desired.